Ingredients for Basic Shortbread
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
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How to Make Basic Shortbread
- Preheat oven to 275°F (135°C).
- Butter a 9x13 inch baking pan and line the bottom with parchment paper, leaving an overhang on the sides to help with lifting later.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar using an electric mixer fitted with the paddle attachment until light and fluffy (about 2 minutes).
- Beat in ½ teaspoon salt and 1 teaspoon vanilla extract until well combined.
- Gradually add 2 cups all-purpose flour, 1 cup at a time, mixing on low speed until just combined. Do not overmix.
- Press the dough evenly into the prepared pan, ensuring the top is smooth and level.
- Using a dough scraper or the back of a knife, cut the dough lengthwise into nine strips, each slightly less than 1 inch wide.
- Cut the strips crosswise into thirty-six 3-inch bars.
- Use the tines of a fork or a wooden skewer to create a decorative pattern on the surface of the shortbread.
- Bake for 70-85 minutes, or until the shortbread is evenly pale golden but not browned. Keep a close eye on it towards the end to prevent over-browning.
- Remove the pan from the oven and let it cool completely on a wire rack.
- Carefully lift the shortbread from the pan using the parchment paper overhang.
- Once cooled, gently break or cut the shortbread into individual bars using a serrated knife.
- Store in an airtight container at room temperature for up to one month. The flavor will deepen over time!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
21g
Carbs
4g
